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Monday, January 16, 2012

Ratatouille...again...

Most ratatouille recipes are identical. Although this is true, I try each one in a newly acquired cookbook. That's because we like ratatouille.

This easy to prepare and healthy vegetable dish was not introduced into my diet until I was an adult. Being from a blue color, working class suburb just south of Philadelphia....our dinner time menus never ventured far from the meat and potatoes basic food stuffs.

My mother was an excellent cook and we always had freshly baked desserts and homemade dishes. But it was never more adventurous than chicken parmesan.

The introduction explains the origins of French cooking and also illustrates the step-by-step preparation in photos. There are many familiar and popular recipes such as Coq au Vin, Onion Tart, Crepes Suzette and Trout with Mushroom Sauce just to name a few.

Other titles I this series are Classic British, Classic Indian, Classic Italian and Classic Vegetarian.